500ml Connoisseur Matcha Green Tea or Bulla Creamy Classics Mint Choc Chip ice-cream, softened
500ml Weis Summer Berries Sorbet, softened
450g pkt Coles Bakery Make at Home Unfilled Rectangular Sponge
Frangelico liqueur (optional), to brush
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a 10cm x 25cm loaf pan with plastic wrap, allowing sides to overhang. Spoon the strawberry ice-cream into the base and smooth the surface. Place in the freezer for 30 mins or until firm.
Step 2
Spread the jam evenly over the strawberry ice-cream. Top with vanilla ice-cream. Smooth the surface. Place in the freezer for 30 mins or until firm.
Step 3
Spoon green tea or mint choc chip ice-cream over the vanilla ice-cream. Smooth the surface. Return to freezer for a further 30 mins or until firm.
Step 4
Spoon sorbet over the green tea or mint choc chip ice-cream layer. Smooth the surface. Trim cake to a 12cm x 30cm rectangle. Brush with Frangelico, if desired. Place over the sorbet and lightly press to secure. Cover with foil and place in the freezer for 6 hours or until firm.
Step 5
Turn the cake onto a serving plate and serve immediately.
